Coconut and pineapple upside-down muffins
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Coconut and pineapple upside-down muffins
  Coconut    Pineapple    Muffins  
Last updated 6/12/2012 1:17:01 AM. Recipe ID 47184. Report a problem with this recipe.
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      Title: Coconut and pineapple upside-down muffins
 Categories: Muffins
      Yield: 6 Servings
 
      6 ts Pineapple preserves
    1/4 c  Firmly packed brown sugar
    1/4 c  Vegetable oil
      1 lg Egg white
    1/2 c  Milk
      1 c  All-purpose flour
  1 1/2 ts Double-acting baking powder
    1/2 ts Cinnamon
    1/4 ts Salt
    3/4 c  Sweetened flaked coconut;
           -toasted lightly
 
  Drop 1 heaping teaspoon of the preserves into each of 6 well-buttered
  1/3 to 1/2 cup muffin tins. In a bowl whisk together the brown sugar,
  the oil, and the egg white until the mixture is smooth and whisk in
  the milk. In another bowl whisk together the flour, the baking
  powder, the cinnamon, the salt , and the coconut, add the milk
  mixture, and stir the batter until it is just combined. Divide the
  batter among the tins and bake the muffins in the middle of a
  preheated 400oF oven for 20 minutes, or until a tester comes out
  clean. Let the muffins cool for 3 minutes, run a knife around each
  muffin, and lift each muffin out with a fork, inverting it onto a
  rack. Jody Prival Makes 6 muffins.
  
  




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Recipe ID 47184 (Apr 03, 2005)

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